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Month: August 2017

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The other day we informed you the best ways to transform the shade of the name, which implies to alter as soon as our account name. As you currently understand, Supercell just permits us to alter when the name of the account, so if in the following upgrade, they eliminated the pest to alter shade, the code that we presented will certainly remain in the name.

Fortunately, we could connect with Clash Royale group to resolve the trouble and also provide a brand-new name, it is because could be. It could take place by straight with them, as we saw in the Overview of recuperate the account. Without even more, I instruct how you can alter the account name once more:

Action 1: Most likely to the setups area and also choose the tab “assistance as well as help”. You will certainly discover the setups on the major display of the video game, ideal beside the prizes we have. Within the setups by using this Clash Royale Hack generator, we will certainly consider all-time low to locate the tab “aid as well as support”.

Action 2: Select the “Get in touch with us”. It remains in the top part of the tab where we discover ourselves, although it is feasible that us does not show up straight. If the instance happens, we are mosting likely to any type of area as well as we address “No” to the inquiry “did you aid assist?”. By doing this, we will certainly have accessibility to the call kind.

Action 3: Send a call create a Supercell. Currently indeed, we could send out a message to assistance of the video game, and also you should compose a message talking about our issue with the name, which could vary from having our actual name, have an offending name or having a shade name.

The group of Supercell might take 3-5 days to react, depending upon the quantity of job they have. It is crucial to show the brand-new name that we intend to consider when we send the message, or you could not alter it to Supercell.

With your brand-new roadway name, do not fail to remember to experience the remainder of our overviews for standard pointers, progressed to obtain tips, mistakes which we need to prevent, when to strike the Tower of the King, the best ways to establish a deck and also method the benefit of potion, in addition to our overviews of climb up rapid degree, obtain much gold and also make runs of triumphes obtain legendary letters, obtain famous letters, obtain supermagicos breasts and also break out treasures for lots of battle challengers in the title of Supercell.

8 Ball Pool is a game of billiards for iPhone and iPad having the peculiarity of being totally connected by opposing players from all over the world. Indeed, 8 Ball Pool requires an Internet connection to work, since at each game, the game looks for an opponent among players from around the world. Each game played in 8 Ball Pool is played against a real player. The trophies and points won during your tournaments will help you to improve your equipment but also to participate in smaller games in which you will be able to face players of high flight.

8 Ball Pool will allow you to turn your mobile device into a pool table. Several game modes are available. The training will allow you to familiarize yourself with the controls of the game (simply slide the tail with your finger more or less rapidly according with this 8 Ball Pool Hack tool to the force to be given and in the desired direction).

Once you are ready, you can then confront other players on the Internet. One-on-one with a friend, for example, or in 8-player tournaments. You will then be able to improve your ranking and win chips.

With the tokens earned, you can participate in high-level events and purchase customizations for your table or pool cue.

How to Bring Balls Back

An almost foolproof trick to get at least one log from the break at the start of the game is to position the ball and the trajectory of the ball as in one of the photos below. By making this move, there is great chance that you will get a minimum of one ball.

Caution, this technique is significantly safer if you use a tail with a refill.

Win cash free

In 8 Ball Pool, each game allows you to gain experience points according to the level of difficulty (choice of the pool table) and your result (victory or defeat).

When your experience gauge is at its maximum, you climb a level and you will earn cash.

Earn free chips

In 8 Ball Pool on mobile, there are several ways to earn free chips:

By logging in every day at 8 Ball Pool, you will get a free throw to roulette, allowing you to get up to 50,000 chips.

You can also earn free chips by looking at the ads at the top left of the home screen.

In the Lance and Win game of 8 Ball Pool, you can also win 1, 5 or 10 scratch tickets, a new free throw and a lucky tail.

I have to apologise to my readers who are actually in possession of Ottolenghi‘s earthshatteringly wonderful cookery book Plenty (probably most of you) and who must be very bored by me currently obsessing about this book.

But let me tell you – I am in love and here the reasons why this recipe collection stole my heart like none before.

1. Everything I cook from Plenty turns out delicious –it doesn’t only taste great but also looks rather pretty and very close to how it is supposed to look. This I don’t attribute to my amazing cooking skills (because amazing they are not) but to the very easily understandable and logical description of work processes in this book.

2. The recipes use the most attractive ingredients –aromatic herbs,exotic spices,fresh vegetables and tangy fruit and combine them in unusual but all the more successful ways. Not for a second you miss the meat or seafood.

3. What you cook is also healthy,exactly what you need for frugal February.

4. Last but not least Y. Ottolenghi persuaded me with this beautiful recipe of lemon and goat’s cheese ravioli to attempt the first fresh pasta of my life. And,ladies and gentlemen,I succeeded! *beamingproudly*

I don’t want to boast,but if I was served this dish in a restaurant I would be more than happy. The dominating flavours are these of the lemon zest and the crushed pink peppercorns,the goat’s cheese serving as a vehicle to let these flavours take centre stage. I did not have tarragon as suggested in the original recipe. Using basil instead worked,however,tarragon might have been even more outstanding.

Lemon and goat’s cheese ravioli

Amount: 4 people as starter,2 as a main

Cooking Time: it took me hours but if you have a pasta machine and some dexterity it might be around 60 min

Ingredients:

For the pasta dough

3 eggs

330 g of OO flour and more for rolling

½ Tablespoon tumeric

grated zest of 3 untreated lemons

3 Tablespoons of olive oil
(apparently you also need semolina but I don’t know for what so I leave it out)

First,mix the oil and the eggs. Put the flour,the tumeric and the lemon zest in a food processor,add the oil/egg mix and there we go,most of the work is done! Blend into a crumbly dough (add more flour or oil if necessary).

Once the dough has developed smooth consistency (I needed to use my hands too),divide into 4 thick rectangular blocks. Wrap these in clingfilm and chill for 30 minutes to 2 hours. (If you are pressed for time,just put them into the freezer for 10 minutes).

Now the hard work. Dust the work surface with flour. Take a piece of dough and flatten with rolling pin. Set a pasta machine to its widest setting and pass through. Repeat,narrowing the setting a notch each time,until you reach the lowest setting. Place pasta sheets flat under a moist towel,so they don’t dry out.
(If you don’t have a pasta machine,despair not! I just worked very hard with the rolling pin to get thin sheets,using masses of flour so they wouldn’t stick to the work surface).

Now the filling: crush all the ingredients together using a fork,apart from the egg white. Beat the egg white.

Use a pastry cutter (if you are in the possession of something so fancy) or the rim of a glass to stamp out pasta circles of roughly 7 cm in diameter.

Brush each with egg white and place a heaped teaspoon of filling in its centre. Place another disc on top and,with fingers dipped in flour,squeeze out any air as you bring the edges of the discs together. You should end up with a pillow-shaped centre surrounded by a 1cm edge. Tighten the edges until you can’t see a seam. Repeat with the rest of the dough,place the ravioli on a tray sprinkled with flour,and leave to dry for 15 minutes. Cover with cling film and refrigerate for a day or two

To serve,bring a large pan of salted water to the boil. Cook the pasta for two to three minutes,until al dente,drain and divide between four plates.

This weekend I spent at home, having a beautiful and highly recommended date with The Killing DVD box set. Caught between subtitles, unsmiling Danish faces, intrigue, murder, thick knitted jumpers and funny Scandinavian names, I suddenly felt the urge for popcorn. I craved not the normal kind of popcorn, but a healthy, non-greasy variant with exotic spices and I came across this intriguing sounding recipe of Curry Popcorn. I adapted it a bit and called it Spicy Indian Popcorn (as I don’t think it tastes very much of curry).

It was the best popcorn that I have ever eaten, and I emptied an entire enormous bowl while being stuck to the TV for some more depressing Danish adventures. I can’t recommend this low caloric snack highly enough to sweeten your TV series marathons.

Amount: enough for 2 very hungry people or for 4-6 as a snack.

Preparation Time: 10 minutes

Ingredients:

0.25 teaspoon cayenne pepper (or less if you mind spicy)

0.25 teaspoon ground cumin

0.25 teaspoon turmeric

0.25 teaspoon freshly ground black pepper

0.5 teaspoon salt

2 teaspoons grapeseed oil (or more if you want it more greasy)

1 espresso cup of popcorn maize

Mix together cayenne pepper,cumin,turmeric,ground pepper,and salt in a small bow.

Put the oil and 1 popcorn kernel in a big largish pot with lid. Cover and heat over high heat,until the kernel pops. Quickly dump in the remaining popcorn and then the spices. Replace the cover.

Occasionally pick up the pan (use potholders) and vigorously shake it to ensure even cooking. When the kernels begin popping,shake frequently. When you no longer hear any kernels popping,remove the pan from the heat and give it a few more shakes for good measure.

Set the pan down and carefully remove the lid,lifting it away from you to avoid the hot steam. Pour the popcorn into a bowl and serve while still hot.

Do you have any favourite popcorn recipe you would like to share with me please? I would love to try different variants,having finally realised what a great flavour vehicle this little kernels are.

This is an excellent dish for leftovers to be taken into work the next day. In addition,it works as a starter,a main or a side dish,very volatile indeed! What I love about it is that it’s so fresh and healthy while it fills you up at the same time. For me it’s the perfect dish to combat the winter blues with some Mediterranean flavours and vibrant colours.

The main ingredient is bulgur,a whole wheat grain partially pre-cooked and dried. Because it is already pre-cooked,it’s very fast to prepare and almost impossible to get wrong. It makes a perfect base for all kinds of salads,the most famous one certainly being Tabouleh or Kisir. Bulgur is lower in calories and higher in fibre than brown rice and also has more nutrients. Enough reason to choose bulgur when craving for carbohydrates in this Arctic temperatures.

Bulgur With Avocado And Pomegranate

Serves: 2 as a main,4 as a starter or side dish

Preparation Time: 30 minutes

Ingredients:

100 g Bulgur (1 cup)

200 ml of chicken or vegetable stock (cube is fine) (2 cups)

a hand-full of fresh mint (the more the better)

a hand-full of flat leaf parsley (the more the better)

8 cherry tomatoes

3 shallots

1 ripe avocado

1 pomegranate

Za’tar

1 lime

olive oil

salt,pepper

Bring chicken or vegetable stock to boil in a pot with lid and remove from heat. Stir in bulgur and close lid. Leave standing for 20 minutes until the bulgur has soaked up all the liquid and has acquired a fluffy consistency. If not all the soup is soaked up,drain in a strainer.
(even though the cooking instructions on the pack are to cook bulgur similar to rice,this is not necessary!)

In the meantime finely chop up mint,parsley and shallots. Mix with bulgur while it is still a bit warm.

Cut the cherry tomatoes and avocado in small cubes and add to the bulgur mixture.

Add juice of one lime and olive oil as well as salt and pepper to taste. If you have,add a teaspoon of Za’tar.

Arrange on a plate and sprinkle with pomegranate seeds (how to efficiently de-seed pomegranates explained here).

A few days ago I read this post about how to make Pilaf rice on Hungry and frozen,a New Zealand food blog that I follow. It sounded so easy and so delicious that I immediately attempted my version of this Persian classic. I have made it 3 times the last week because I like it so much and in addition it is so quick and straight forward to prepare. You only need one pot,it makes great use of leftover vegetables and it works by itself as well as a side for chicken or lamb. Who would have thought that rice can taste that fantastic?

Ute’s AROMATIC AND FRAGRANT PILAF RICE

Amount: for 2 people as main,4 people as a side

Preparation time: 20 minutes

Ingredients:

1 cup of basmati rice

2 cups of water

1 half onion,finely diced

20 ml olive oil

20 mg of butter

a cup of frozen peas

a handful of spinach leaves

20mg of sliced almonds

5-7 slightly crushed cardamom pods

a teaspoon of cumin seeds

a teaspoon of garam massala,

a teaspoon of ginger,

a teaspoon of Szechuan pepper (adapt to how spicy you like it)

5 threads of saffron (soak in hot water for 3 minutes)

Low fat Greek Yoghurt

Lemon

Toast the almonds in the same pan with lid,that you will later cook the rice in,until nicely browned. Set almonds aside.

Heat olive oil and butter in the pan and cook onions on medium heat for about 5 minutes until softened,stirring occasionally.

Add all the spices and roast for about a minute.

Add the basmati rice to the hot pan and fry for about 3 minutes until fragrant and golden,then stir in the saffron threads (including the by now yellow water that you have used to soften them).

Add 2 cups of water and some salt,then cook on low heat for about 10 minutes until rice is soft and water is absorbed

When the rice is almost done,add the peas and the spinach leaves and cook some more until the peas are soft and the spinach leaves have nicely melted into the rice

Serve with a dollop of greek yoghurt (nice to mix some lemon juice,salt and pepper into the yoghurt first) and garnish with toasted almonds.

I admittedly got a bit tired of supperclubs of late. However,when I learned that the lovely Luiz aka The London Foodie had ditched his high flying city career to devote himself fully to cooking,nothing could hold me back.

Luiz spent a few months last autumn in Japan to deepen his already profound understanding of Japanese cuisine. In London,he found a mentor in Reiko,the lady who does wonderful Japanese cooking classes in London and also has her own cook book.

There was no question that I had to try his new supper club “Japanese Home Cooking“.

Believe me,Luiz has come a long way and I tremendously enjoyed my first Japanese Home Cooking experience (I have the feeling it won’t be my last!). I highly recommend this supperclub to people who want to go beyond the generic sushi bar experience and venture further into the weird and wonderful facets of Japanese cuisine. Fussy and non-experimental eaters –don’t bother.

Upon arrival I was offered a gin tonic and the popular Japanese street food Takoyaki,which are basically golfball sized soft balls filled with either octopus or chicken teriyaki –perfect and tasty little appetisers to prepare me for the things to come.

Finally seated at the dinner table in Luiz’impressive kitchen,I couldn’t admire Luiz’stunning collection of Japanese tableware enough. I felt like in a Japanese ryokan and I think he should have got us all dressed in Yukata robes to complete the experience!

The Dining Room @The London Foodie

The food was generous and plentiful and worthwhile 35 pounds,which is the suggested donation.

We started with Pitan Dofu,very silky tofu which was topped with a century egg (an aquired taste),pickles and sesame dressing. A brave thing to serve to people who might not like the idea of an ancient egg on their tofu (or anywhere else for that matter). I thought the dish was wonderful and at least at my table finished by everyone.

Very interesting also the next course which was a fusion of Japanese and South American:The Salmon Sashimi South American Way came with a dressing of wasabi,sour cream and avocado,topped with crispy shallots and provided a very pleasant contrast of flavours. The high quality fish did get a bit lost among all these different sensations,nevertheless a very good dish.

Salmon Sashimi South American Way(thin slices of salmon served with a dressing of wasabi, sour cream & avocado, Japanese vinaigrette & shallot chips)

How different is a self made miso soup to the packet one! The chunky root vegetable miso soup which was served with pork belly and was the perfect winter warmer and I already started to feel rather full at this point.

First sweat the thinly sliced beef,then add the aromatic sweet and sour broth of mirin,soy sauce and dashi and bring to boil. After this,there come the delicious yams noodles and a lot of stirring. At the very end add the mushrooms,the tofu and the greens. The result is a rich,comforting and very tasty hot pot dish. Particularly these yams noodles,what a discovery!